I found an interesting Gluten Free recipe for Flat Bread, however it used both almond flour and tapioca flour in the ingredients. I'm curious if there is a good substitute for the tapioca flour that is gluten free and low carb??? Perhaps coconut flour or oat flour??? I don't have a lot of experience with low carb baking.

I've been baking gluten-free for quite a while now and I can tell you from experience, that tapioca flour is pure starch. At 26g per 1/4 cup, similar replacements with 0g fat and 0g protein would be sweet rice flour or arrowroot.

Just a thought...if you're willing to experiment, you may be able to sub some of Jennifer's GF/LC Bake Mix, but the outcome would largely depend on the other ingredients in the recipe.